Food 101’s Lemon Basil Chess Pie
If there is one thing for sure, the Points North staff boasts a mighty big sweet tooth, so it was our pleasure to taste test the dessert menus at area restaurants and share the goodies with you.
One dessert that struck our fancy was Food 101 Chef Justin Keith’s take on chess pie, a classic Southern dessert – his lemon basil chess pie still has that sugary, custardy quality that characterizes this sweet treat, with the addition of those fresh, vibrant flavors we’re craving this spring. It’s just perfect for an al fresco afternoon at the Sandy Springs restaurant, or on your very own porch.
Lemon Basil Chess Pie
2 cups sugar
1 tablespoon flour
1 tablespoon fine yellow cornmeal
1/4 cup milk
1/4 cup unsalted butter, melted
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice with pulp
1 (9-inch) unbaked pie shell
1 cup heavy cream, whipped
6 – 8 fresh basil leaves
In a large bowl combine the sugar, flour and cornmeal. Blend well. In a separate bowl, combine eggs with the milk and mix, then stir in the melted butter, lemon rind and juice. Combine egg mixture with sugar, flour and cornmeal mixture. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight, but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream, fresh blueberries and shredded fresh basil.
For more information, please visit Food 101.